Introduction

Adapted from a Real Simple recipe. I've also made it with arugula instead of the radicchio. Other chopped or grated veggies could also be used.
Adapted from a Real Simple recipe. I've also made it with arugula instead of the radicchio. Other chopped or grated veggies could also be used.

Directions

Heat oven to 400°. Coat a 9-inch spring-form or deep dish pizza pan with 1 tbsp of the oil and set aside. In a medium saucepan, bring 2 1/4 cup water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. sitr in the slat, half of the pepper and the Parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for about 30 minutes. Cut into 4 wedges for a main serving, 6 for a side.